Pan-to-Oven Cooking Method1. BRING THE MEAT TO ROOM TEMPERATURE. Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.

2. PREHEAT YOUR OVEN & SEARPreheat oven to 250 C / Fan 230 C/ Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.

3. COOK TO YOUR LIKINGOnce seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

RESTINGRemove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.